MINCEMEAT CAKE
~Sent in by Vicki, Sarasota, FL
(This is so good, and people who don't like mincemeat {ha} or fruitcake, love this!!)
2 eggs
28 oz. mincemeat
1/2 cup melted butter
1 tbsp. baking powder
2 cups unsifted flour
1/2 tsp. salt
1 tsp. vanilla
1 cup EACH raisins and chopped walnuts
In a large bowl beat the eggs, sugar and butter till light and creamy. STIR in mincemeat (I always clean out the jar by putting in a good dollop of rum or brandy and shaking the jar...and add to the mixture). In another bowl stir together the flour, baking powder, and salt. Beat into mixture till blended.
Stir in vanilla, raisins and nuts. Pour into a greased, floured bundt pan.
Bake at 350?? for about 1 hour 10 minutes. Cool 15 minutes in pan, then turn out onto rack....dust top with confectioners sugar.
Really keeps well, great with coffee in the morning....Santa loves it!!
HOLIDAY HIDEAWAYS
~Sent in by Larry Holmes, Ontario, Canada
Cookie:
2/3 cup shortening
?? cup granulated sugar
1 egg
1 teaspoon vanilla
?? teaspoon almond extract
1 ?? cups all-purpose flour
1 teaspoon baking powder
?? teaspoon salt
45 maraschino cherries, well drained, patted dry on paper towels
Coating:
1 ?? cups white or dark coating chocolate
3 tablespoons shortening
finely chopped pecans
shaved white chocolate
Cookie: Preheat oven to 350?° F. Cream shortening, sugar, eggs, vanilla and
almond extracts in large bowl at medium speed of electric mixture until well
blended. Combine flour, baking powder and salt. Add to creamed mixture,
beating at low speed until smooth.
Wrap dough in very thin layer around cherries. Place on ungreased baking
sheet. Bake for 10 to 12 minutes. Cool.
Coating: Melt chocolate and shortening together, stirring until smooth.
Dip cooled cookies in chocolate, 1 at a time, turning to coat completely.
Lift cookie out of chocolate with a fork and let excess drip off. Place on
waxed paper-lined baking sheet. Sprinkle chopped pecans on top of white
chocolate cookies. Sprinkle white chocolate shavings on dark chocolate
cookies while chocolate is still wet. Chill to set chocolate.
Makes 48 cookies.
HARVEST HAM SKILLET
~Sent in by Bev, FL
Ready in 30 minutes or less.
1 tablespoon brown sugar
1-1/2 teaspoons cornstarch
2/3 cup apple juice
1-1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
1 fully cooked ham slice (about 1-1/2 pounds and 1 inch thick), quartered
1 tablespoon butter or margarine
1 medium tart apple, peeled and diced
1/4 cup dried cranberries
2 green onions, chopped
In a small bowl, combine brown sugar and cornstarch. Stir in apple juice,
mustard and lemon juice until smooth; set aside. In a large skillet, brown the
ham slice on both sides in butter. Remove and set aside. Add apple,
cranberries and onions to the skillet; cook for 2-3 minutes or until apple is
tender. Stir in the apple juice mixture. Bring to a boil; cook and stir for 2
minutes or until thickened. Return ham to the skillet; heat through. Yield: 4
servings.
CHOCOLATE CHEESE FUDGE
~Sent in by Linda, CA
Source: San Antonio Express-News
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, such as pecans or walnuts
2 (16 ounce) boxes confectioners' sugar
1/2 cup cocoa powder
Lightly spray the bottom of a 9-inch square pan with a nonstick spray.
In a saucepan over medium heat, melt the cheese and butter together,
stirring constantly until smooth. Remove from heat and add the
vanilla and nuts.
In a large bowl sift together the sugar and cocoa. Pour the cheese
mixture into the sugar and cocoa mixture and stir until completely
mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly
into pan. Because of the amount of butter in this recipe, pat the top
of the candy with a paper towel to remove the excess oil. Place pan
in refrigerator until candy is firm.
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BRUNSWICK STEW
Prep Time: 20 minutes
Cooking Time: 8 3/4 to 10 3/4 hours on low ??“
or 4 3/4 to 5 3/4 hours on high
~Sent in by Jean, FL
Ingredients:
3 medium onions, cut into thin wedges
2 pounds meaty chicken pieces, skinned
1 1/2 cups diced cooked ham (8 ounces)
1 14 1/2-ounce can diced tomatoes
1 14 ounce can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 10-ounce package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn
Directions:
In a 3 1/2- to 4-quart crockery cooker place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If desired, remove chicken; cool slightly. (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces. Return chicken to crockery cooker; discard bones.
Add okra, lima beans, and corn to crockery cooker. If using low-heat setting, turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Makes 6 servings.
Heart Healthy...
CHOCOLATE CHIP COOKIES
Reduced calories and fat! Courtesy of AICR*. It gives you folic acid, vitamin E from wheat germ and a little added fiber from whole wheat flour.
Nonstick cooking spray
1/4 cup packed brown sugar
3 Tbsp. granulated sugar
3 Tbsp. butter or margarine
1/2 tsp. vanilla extract
1 large egg
3 Tbsp. water
3/4 cup all-purpose flour
1/2 cup "white" whole-wheat flour (see note)
1/3 cup toasted wheat germ
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup semisweet mini chocolate chips
Preheat oven to 350 degrees F. Lightly spray baking sheet with nonstick spray. In a medium bowl, cream sugars with butter or margarine. Stir in vanilla, egg and water. Sift together flours, toasted wheat germ, baking soda and salt. Stir into creamed mixture. Stir in mini chocolate chips.
Drop dough by heaping teaspoonfuls onto baking sheet and flatten slightly with fork. Bake 10-12 minutes. Allow cookies to cool for a few minutes on baking sheet before removing to cool completely on wire racks.
Makes 24 cookies. Nutritional values per cookie: 73 calories, 3g total fat (1g saturated fat), 12g carbohydrate, 2g protein, 1g dietary fiber and 68mg sodium.
NOTE: "White" whole wheat flour has a milder flavor than regular whole wheat flour. It is available in most supermarkets and whole food markets.
AICR is the American Institute for Cancer Research. AICR is the cancer charity that fosters research on diet and cancer prevention and educates the public about the results.
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For Two...
BEEF STEAKS WITH BAKED ACORN SQUASH
~Sent in by Larry Holmes, Ontario. Canada
1 medium-size acorn squash
2 tablespoons butter brown sugar
1 large red onion
1 large green pepper
2 tablespoons olive oil
salt
2 boneless beef top loin steaks, each 1 inch thick
?? teaspoon pepper
2 tablespoons dry Marsala wine
ABOUT 1 HOUR BEFORE SERVING:
Preheat oven to 350?° F. Cut squash lengthwise into 4 wedges; discard seeds.
Place squash, skin-side down, in 11??? by 7??? baking pan; bake 40 minutes. Cut butter into small pieces; sprinkle butter and t tablespoons brown sugar on squash; bake 5 to 10 minutes longer until squash is fork-tender and butter and sugar melt.
Meanwhile, cut onion and green pepper into ??-inch slices. In 12-inch skillet over medium-high heat, in hot oil, cook onion, green pepper, and ?? teaspoon salt until vegetables are browned. With spatula, turn onion and peppers once; if possible, keep onion in whole slices. Reduce heat to medium; cover and continue cooking until vegetables are tender.
Sprinkle onions with 2 teaspoons brown sugar; cover and continue cooking until sugar melts. Remove vegetables to 2 dinner plates; keep warm.
To same skillet over medium-high heat, add steaks; sprinkle with pepper and ?? teaspoon salt and cook until undersides of steaks are browned, about 4 minutes. Turn steaks and cook about 4 minutes longer for rare or until desired doneness. Remove steaks to plates with vegetables.
Into skillet stir Marsala and 1 tablespoon water, stirring to loosen any browned bits on bottom of skillet. Spoon sauce over steaks. (If you like, omit Marsala and stir in 3 tablespoons water.)
To serve arrange squash on plates with steaks.
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